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Old 10th October 2012, 06:20 PM   #1351
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Quote:
...wrong kind of beans...


I though white kidney beans. Looking at pictures, there's a lot of regional variety. Some look like haricot, and some pinto. How about these

Koifer Alubia Blanca Extra / Premium White Spanish beans 500gr - Paella Rice, Fideos & Pulses - Spanish Food | Saborear
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Old 10th October 2012, 06:56 PM   #1352
Cassiel is offline Cassiel  Libya
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How about these?:

Judion de la Granja Butter beans Dried 1kg sack | Delicioso

Don't want to spend that much on beans? It's OK if you buy the ones you posted. Only OK though.

More info:
Fabes de la Granja - Wikipedia, the free encyclopedia
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Old 11th October 2012, 11:25 AM   #1353
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Fabes de la granja are better, but you don't have to really care. At my home they use the standard ones you posted, La granja are far more expensive, they're bigger...

I would make an emphasis on using the right ingredients, specially meats, they make a lot of a difference.
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Old 12th October 2012, 05:51 AM   #1354
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Old 13th October 2012, 07:00 AM   #1355
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Quote:
Originally Posted by tinitus View Post
new blade on its way
from the very first cut, my new number one favourite knife

and btw, always cut almonds like this, one by one
if you need it more fine grained, just turn the sliced almond 90degr, and chop lightly
done the right way its unbelieveably easy
and believe it or not, also the fastest method
but needs a good knife ofcourse
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Old 18th October 2012, 05:14 AM   #1356
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Here's my first trial attempt at white beans and pork, quasi-Spanish style, complete with my only kitchen knife ever, a proper sword steel Sabatier filleting knive...thin, flexible, and sharpens like razor.

The ingredients came from within ten minutes walk. Polish runner beans, Slovakian smoked sausage that smells like the house is on fire added at the end, leg pork seered and added after 1 hour, bacon at the beginning together with saffron, smoked paprika, Spanish garlic and olive oil, bay leaves from my yard, and wild oregano that grows all down the street after I grew some in a pot years ago, climate change? Beans swell up almost as big as butter beans, but aren't so creamy and still taste like runner beans, oddly.

Bread is Polish spelt. Pot and bowl GDR austerity-ware.

Actually it's OK but the bacon's rubbish and the sausage tastes like the house was on fire, and it's the wrong kind of bean.

Apologies to Cassiel, and all Spanish people everywhere. I'll use the proper stuff when I cook for guests.

In Bradford it was hard to find pork for years, because the majority inner-city population of Muslims don't eat it. Now a new generation of Poles, Czechs and Slovaks have turned up, and they seem to eat nothing but, with white cabbage.
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Old 18th October 2012, 07:59 AM   #1357
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Congratulations! It looks pretty good, even if it isn't 100% the original recipe. WTH??? New inventions are the way to go!

For nearly the same price as bought locally, you can get those ingredients here. OK, they're even cheaper on that website.
Embutidos and Meats | Saborear

Fresh cooking chorizo and asturian smoked morcilla.

And get a canned one to compare, this brand is pretty good, I like it alot:
Spanish Regional dishes | Saborear
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Old 18th October 2012, 08:01 AM   #1358
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Here's another good webshop listed before, looking at the products I feel like going to the supermarket, they are really spanish products, not that like websites that pretend to be "from somewhere" but they're not :-)

Buy Spanish Chorizo, Wild Boar, Venison, Loin and more | Delicioso
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Old 19th October 2012, 04:09 AM   #1359
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thanks, regiregi!

What would be a good choice of wine? Not much choice locally...I don't think I've ever seen Spanish white. Is there a good choice from the same region as the dish?
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Old 20th October 2012, 07:49 PM   #1360
Cassiel is offline Cassiel  Libya
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Red wine but there are so many and the choice is largely based on personal budget and willingness to spend on something that doesn't stay with you for long. In short, I see no point recommending one without knowing the person who will drink it.
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